Baba Ghanoush

A light, plant-based dip offering antioxidant-rich roasted eggplant and healthy fats from tahini.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3 medium eggplants (700 g / 1.5 lbs) · 175 kcal in the whole recipe
• 3.5 tbsp tahini (50 g) · 298 kcal in the whole recipe
• 2 cloves garlic (6 g) · 9 kcal in the whole recipe
• 2 tbsp lemon juice (30 g) · 7 kcal in the whole recipe
• 2 tsp extra virgin olive oil (10 g) · 88 kcal in the whole recipe
• 1/4 bunch finely chopped parsley (15 g) · 5 kcal in the whole recipe
• 1 tbsp pomegranate seeds (20 g) · 18 kcal in the whole recipe
• 1/2 tsp salt and 1/2 tsp ground cumin

Method

1. Prick the eggplants with a fork, place them on a baking sheet, and roast at 200°C (400°F) for about 35-40 minutes until tender.

   

2. Peel the roasted eggplants, drain any excess liquid, and finely chop them with a knife.

   

3. In a bowl, whisk together crushed garlic, tahini, lemon juice, salt, and cumin until smooth.

   

4. Add the chopped eggplant to the tahini mixture and mix well using a fork.

   

5. Spread the baba ghanoush onto a serving plate, drizzle with olive oil, and garnish with chopped parsley and pomegranate seeds.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.